Program Goal and Outcomes
Program Goal: To prepare students for an entry-level career position in the hotel/restaurant field.
Upon completion of the program, students will be able to:
- Understand the trends and traits of the hospitality industry
- Identify the five stages of the marketing cycle, the concept of target marketing, and how the Internet is affecting the hospitality industry
- Comprehend the processes for recruiting and interviewing prospective employees and managing employees
- Understand how to forecast hotel occupancy and revenue
- Identify how to determine staffing and scheduling of responsibilities
- Understand the executive housekeeper’s responsibilities and how current technologies affect the housekeeping department
- Understand how the engineering and maintenance departments operate the vital engineering systems, such as electricity, heating, and ventilation
- Understand the terminology and methods of hospitality accounting and the ways computers relate to hospitality accounting
- Comprehend the insurance requirements of the hotel industry and the coverages available
- Identify important state and federal laws that impact the hospitality industry
- Understand the importance and nature of the control process, including the role forecasting plays in cost control and how to perform basic forecasting steps
- Identify the elements of effective dining, restaurant, and banquet service
- Comprehend how to plan a menu that accounts for customer preference, nutrient content, wording regulations, and pricing needs
- Comprehend how to use recipes and measure properly, identify kitchen tools and equipment, and properly use flavorings and seasonings
- Determine the proper purchasing functions, the types of distribution systems and factors affecting distribution, and types of markets and market regulations
- Understand how to prevent food spoilage and eliminate food-borne illnesses
- Understand how to enforce rules for hygienic food handling and washing of dishes, utensils, and other items
- Comprehend various attitudes toward serving alcoholic beverages, including how to identify the warning signs of intoxication and the legal concerns associated with serving alcohol
Instruction Set 1
Starting Your Program
Succeed by learning how to use your Penn Foster program. Understand how to use your Student Portal, including your My Homepage and My Courses pages; access the Penn Foster Community and use it to find answers; and connect with Penn Foster on various social media sites.
The Hospitality Industry
Origin and history; industry profile; job opportunities.
Instruction Set 2
Marketing and Sales
Dressing professionally; building a support network; developing skills and a career portfolio.
Theories and styles of management; motivating and communicating; planning and control; staff selection.
The Front Office
Levels of service; chain affiliation; staffing and scheduling; the guest process; forecasting; night audit.
Instruction Set 3
The cleaning process; the linen room and storage; Right-to-Know.
Engineering and Maintenance
Department functions; engineering systems: electricity, heating, ventilation, air conditioning, refrigeration.
Instruction Set 4
Terminology; accounting elements and methods; financial statements; computers.
Legal Aspects and Insurance
Legal responsibilities of personnel and guests; labor relations; insurance principles and types; selecting an insurer.
Cost control for lodging and food service businesses; implementation of cost control strategies.
Instruction Set 5
Restaurant and Banquet Service
Food service set-ups; effective management; elements of dining service; banquet and buffet catering.
Clientele and customer preference; types of menus and menu items; personnel and kitchen facilities; nutritional and pricing considerations; Truth-in-Menu; menu design and layout.
Kitchen contents; recipes and measurement; cooking processes; kitchen tools and equipment; flavorings and seasonings; non-alcoholic beverages; presentation.
Instruction Set 6
Purchasing and Storage
Cost factors; government regulations; yield testing; purchase of perishable items; the "bidding" procedure; receiving operation; storage needs and guidelines; inventory control.
Food Service Sanitation
Bacteria; other infections and contaminants; personal hygiene; sanitary storage; cleansing and sanitation of equipment; rodent and insect control.
Society and alcohol; effects of alcohol; alcohol and the law; the beverage operation; marketing beverages; controlling profit.
Work Experience Option (available online)
Learning Aid : "Food Service Sanitation" DVD